COCONUT CURRY CASHEWS
After almost getting hit today and being shaken up, I came home to a blue moon and made some curry cashews.
It hit that spot that I was missing today. There is something about some cashews with a blue moon (or beer for that matter).
I guess bars don’t serve nuts for no reason (yikes on that sentence). But I was being for real.
This recipe is from my favorite blogger of all time, Jessica Merchant @ How Sweet It Is. I did change it up a little bit.
See AU and I aren’t really coconut fans, I’m on the border. In this case I omitted the coconut flakes and just stuck to the coconut oil. That slight whiff of coconut is completely magical when you inhale these cashews.
I wanted to let you know these cashews are slightly spicy. I used REAL curry powder from Africa (phew that is the spicy stuff), but boy is it addicting.
This is how it goes: eat some cashes, wow that is spicy and it burns, then you think hmmm I want some more, and then it just keeps repeating. Be ready for some burned lips. If you opt out for all the spicy-ness do 1/2 tablespoon less curry powder then what the recipe calls for!
Can you see the little curry bits?? Those are the best bites.
The cool thing about these cashews is the easiness. It’s kinda hard to find coconut roasted or toasted curry cashews. But compared to how hard it is to find them it’s even easier to make them. And that my friends is the cool part. This also goes for all the other spices you can add to some roasted nuts.
Paprika, garlic, and cayenne pepper are to just name a few of the spices to use in your own version. I plan to make some of these varieties and I’ll fill you in when I do!
Serve these at your next get together or appetizer party because these are legit and your guests will want to know where they came from.
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